Skip to content
Loading map…

NEW CHINA RESTAURANT 2

3533 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

NEW CHINA RESTAURANT 2 has been inspected 6 times by Chicago Department of Public Health since February 18, 2014. The most recent inspection, on August 18, 2017, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 20, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 20, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 17, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 15 times across 5 separate inspections, most recently on April 20, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on April 20, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS IN WALK IN COOLER NOT LABELED OR DATED. INSTRUCTED MANAGER TO LABEL AND DATE FOODS OUT OF ORIGINAL CONTAINER (FIRST IN FIRST OUT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON FAN COVERS AND FOOD DEBRIS ON STAND UP 2-DOOR COOLER DOOR RAILS, FOOD BUILD UP INSIDE ALL PREP COOLERS AND COOLERS DOOR CORNERS/HINDGES. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE AND FOOD BUILD UP ON FLOOR UNDER WOK. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREP AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON PREP AREA WALLS BEHIND/ABOVE EXPOSED HAND WASH BOWL BY COOKLINE. MUST CLEAN WALLS AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED 1 FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  3. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE MULTI-USE UTENSILS AND OTHER FOOD EQUIPMENT.FOUND FFRYER BASKETS, COLLANDERS, AND OTHER FOOD UTENSILS BEING STORED IN THE RESTROOM. MUST NOT STORE ABOVE IN THE RESTROOM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE PROPER SCOOPERS WITH HANDLES UP FOR ALL LARGE PLASTIC BULK CONTAINERS HOLDING FLOUR, RICE, SUGAR, SALT ETC. FOUND LARGE STAINLESS STEEL BOWLS BEING USED AS SCOOPERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PAINT/SEAL NEW RAW WOODEN SHELVING RACK AT WALL ABOVE THE RESTROOM DOOR SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPLACE/CLEAN/SANITIZE EXHAUST HOOD CANOPY FILTERS AT THE COOKING STATION AREA TO REMOVE ACCUMULATED GREASE.
  4. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND (3) CONTAINERS OF RAW CHICKEN AT TEMPERATURES RANGING FROM 65.3F-67.7F. STORED ON REAR TABLE NEXT TO THE DRY STORAGE SHELVINGS. MANAGER IMMEDIATELY VOLUNTARILY DISCARDED AND DENATURED SAID FOODS,APPROX:50#'S,APPROX:$250.00. INSTRUCTED FACILITY TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REMOVE KNIFES FROM IN BETWEEN OF 2 DOOR FOOD PREP COOLER,PREP TABLE AND STORE IN A SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS,FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,TOPS AND BOTTOMS OF FOOD PREP TABLES AND LEGS OF EQUIPMENTS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB INSIDE THE 2 DOOR EGG ROLL COOLER AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE THE TOILET ROOM AND ELEVATE STORED ARTICLES 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTRICT THE USE OF CARRY OUT BAGS FOR FOOD STORAGE, MUST PROVIDE FOOD GRADE BAGS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH DRIED FOOD DEBRIS AND SPILLS, INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT ENCRUSTED WITH GREASE AND DRIED FOOD, VENTS ABOVE COOKING EQUIPMENT AND INTERIOR SHELVES,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT KITCHEN AREA,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALL ABOVE COOKING EQUIPMENT,
  6. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTRICT THE USE OF CARRY OUT BAGS FOR FOOD STORAGE, MUST PROVIDE FOOD GRADE BAGS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN LIGHT SHIELDS ATTACHED TO CEILING,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT THREE COMPARTMENT SINK FAUCET,

Nearby inspected facilities

Own this business? Add a badge to your website